Remember I claimed yesterday on facebook that I would be posting the Revolutionary Low Carb Hot Dog Buns and Revolutionary Wraps today. I wanted to get that post in for you to have in time for Memorial Day grill-outs! Wahhhh! Mea culpa!

Sorry to you mommys out there where ever you may be! I almost completely forgot Mother’s Day is this Sunday.

So here’s a reminder you all! Go get your flowers and sweet thoughts and cards. Both Denny’s and my mamas are celebratin’ with our Lord this year and are too far away for our cards and baked offerings to make it to them in time, and our sock monkey boys look innocent, but their memory’s are worse than mine - so no Mother's Day cards or presents from them! *sniff*

I interrupt this regularly scheduled Hot Dog Post to bring you the amazing. The fantastic. The one of a kind, Lemon Upon Lemon Upon Lemon Low Carb Cupcakes and Low Carb Buttermilk Ice Cream recipe – just in time for Mother’s Day! Not a spec of gluten anywhere!

These bite size cupcakes have a tart bite with a sweet, soft finish.

Guys, I’m not kiddin’ there is a busload of lemons between these two recipes. Now don’t go getting’ all excited thinking about shortcuts. The first person who runs out and buys a nasty bottle of the green persuasion called something like “Real Lemon” will be hanged and quartered under the well-recognized Texas Defense,“They needed killin’.”

Your sentence will be to make this recipe 20 times, reeming the lemons by hand. Now just go get your trusty lemon juicer out and get to work! You will burn off any calories that will be consumed by your good works.

The trick to this recipe is the hint of rosemary in the cupcake batter (which is nothing more and nothing less than Revolution Rolls, sweetened up a bit). Or, the real secret may come after baking!

After the cupcakes cook and cool, you cut a little divot out of the top of the cup cake and pour in a teaspoon of the Lemon Buttermilk Ice Cream Mix before it's been frozen into ice cream! It makes the cupcakes so moist and rich – just like tres leches cake, if tres leches cake was made from one type of milk and had a lemon tree in it!

These low carb gems won't leave you heavy feeling and sleepy. They are a perfect endingto a hot spring or summer supper!

Oh man, where do I start? They’re tart. They’re sweet! They have a moist tres leches-ish cake texture combined with lemony cream cheese frosting and when you combine them with Lemon Buttermilk Ice Cream. Well, let’s just say they become the Dynamic Duo! Sorry Batman and Boy Wonder, move over.

The Lemon Buttermilk Ice Cream should not be forgotten here. It is the EASIEST ice cream you will ever make and tastes so great. It’s as if Ice Cream and Sorbet met, had a torrid affair and begat their illicit love child, Lemon Buttermilk Ice Cream.

It starts life, fresh from your ice cream maker, soft and creamy. The first couple of hours, still soft and creamy…and the more days in the freezer – it takes on a sorbet/sherbet texture. Nuke it for 10seconds and it’s back to creamy! I am pretty certain it has a Lemon Italian Ice or Lemoncello Ice Uncle somewhere in the family lemon tree and the lemon didn’t fall too far from the tree!

In large, very clean mixing bowl beat egg whites until they develop bubbles. Add cream of tartar and whip whites to the stiff peak stage. They can still slip a little in the bowl, that’s alright. Don’t beat them dry though.

After whipping egg whites, beat egg yolk and cheese mixture until most of the chunks of cheese shreds are homogenized, about 2 minutes. Add powdered sugars and continue beating until egg yolks become lemon yellow and lighter.

Add dry mixture to yolk mixture and thoroughly combine.

Fold 1/3 egg whites into the yolk mixture to loosen them. Don’t worry about deflating them, this is just to loosen the egg yolk mixture!Add half of the remaining whipped egg whites and gently fold into egg mixture. This is where you start being careful of the folding technique. Try to evenly distribute the whites without losing volume.

Low Carb Lemon Rosemary Cupcakes will sink in the middle whencooled, but don't despair! You will fill them with Sugar FreeLemon Buttermilk Ice Cream Mix and top them with great icing!

Remove cupcakes and allow them to cool in their pans, or remove them to a rack and allow to cool completely.

Once cool, cut divot out of the center of each cupcake and fill with 1 teaspoon of Lemon Buttermilk Ice Cream batter (recipe follows).

Let cupcakes sit for about 20 minutes and absorb the “leches”.

Using a large star tip or large round tip fit inside a plastic bag or piping bag, pipe icing onto cupcakes. Alternately, just use a small spatula or dinner knife and pile the frostin’ as high as you can!

Add all ingredients to buttermilk and stir until sweeteners are dissolved.

Refrigerate until ready to freeze. This can be made 1 day ahead and held in a covered container in the ice box.

Just before adding to an ice cream machine, adjust sweetness with drops of EZSweetz concentrated Splenda. (About 5-10 drops.)

(Note – This is EXTREMELY tart. It’s supposed to be that way! It’s supposed to hit you with tart up front but have a nice tiny sweet, creamy finish! Kapowwww! In your face! Lemon!)

Turn well-chilled mix into ice cream mixer.

A perfect ending to a Cinco de Mayo meal! Low Carb Legal all the way!

Freeze until soft serve consistency.

Store in an air tight container in the freezer. This can be made up to 4 hours ahead. Take out and allow to defrost partially prior to serving. This happens quickly . This will get more like a sorbet than an ice cream the longer it freezes. It’s kinda Italian Ice meets sherbet.Serve with Revolutionary Lemon Rosemary Cupcakes.

Nutritional Information(I’m working on that right now!)

SusieT’s Notes –Ding Ding Ding Ding!!!! Four Fork Alert!!

This a four alarm alert!

What a fun birthday surprise dessert!

How do I REALLY feel about it? I love this stuff soooo very much, I just bought another half gallon of buttermilk and stock in a lemon farm. That’s how much I love this! It’s a summer afternoon on a rope swing. It’s little baby puppies. It’s bunnies and baby chicks. It tastes yellow!

I LOVE it.

Have I convinced you? Hmmmm. Skeptic.

So look, buttermilk is great for you. It’s fermented. It has great beasties to help you go poop in the night…(well, maybe not the night, but better than going bump in the night, right?).

It’s a carb bargain too! One cup of buttermilk has 10g of carbs. So you can have a half cup of this for somewhere in the 6g net carb vicinity. Not too shabby for no frankenfood additives, preservatives or crap. As a Fluffy Chix I can eat this dessert and my blood sugar barely deviates at all.

Plus, don’t quote me here, but I’m fairly certain you get a year’s worth of vitamin C in every serving!

Fluffy Chix made these for a birthday party this weekend, my BIL’s 85th, and he was ecstatic!

He allowed us to each have 2 cupcakes and saved the last ones for himself. He also grudgingly shared some of the Lemon Buttermilk Ice Cream (one of his favorites as the original carbacious version! Fluffy Chix low carbed his version to come up with this nifty and deliciously nutritious virtuous version! Thanks B!)

3 comments:

Dying to try the ice cream but only have the erythritol and liquid Splenda (Sweetzfree brand). How would you adjust for these sweeteners? The whole page looks awesomely yummy, by the way, and I have been wanting to try lemon ice cream since I got my ice cream maker!

Hi there! I hope you do try this recipe! What I would do is add 3/4c Granular Erythritol - then grind to a fine powder in a coffee grinder ( grind after measuring). Then stir everything together and add the Sweetfree Splenda drop by drop until it tastes good to you. (It may take as much as 10-11 drops. But it's supposed to be VERY TART. So do it a drop or two at a time!!)

Let me know how you like it. It's a dead-easy recipe and one of our favs!